Gluten-free Gingerbread Cookies


This is the last holiday post I promise!

These were good too, but I would recommend eating them up quickly because after a few days they get a little dry. They were really good, though.


  • 2 cups gluten-free flour
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp cinnamon
  • 1 tsp ground ginger
  • 1/8 tsp nutmeg
  • 1 cup agave nectar
  • 1/2 cup softened dairy-free butter (i used coconut spread)
  • 1/4 cup barley malt syrup
  • 1 large egg
  • 2 tsp vanilla

Whisk together the dry ingredients in a large mixing bowl. In a separate, smaller bowl beat with an electric mixer (or vigorously whisk) together the wet ingredients. Add the wet to the dry and mix together. Form into a ball, cover, and place into the refrigerator for a couple of hours or overnight.

When the dough is firm and chilled, preheat your oven to 350 degrees. Place a large piece of parchment or waxed paper down onto a clean, flat work surface. Lightly flour the paper with gluten-free flour. Take part of the dough and roll it out to a little less than 1/4 inch of thickness. Put the remaining dough back in the fridge to keep it chilled. Cut the dough out using your favorite holiday cookie cutters. Carefully peel away the dough around the cut-outs. Then take a thin spatula and lift the cookies onto a lightly greased cookie sheet.

Bake for 12 to 15 minutes depending on how crisp you like them. A few more minutes of baking makes them crispy. Just watch them so they don’t overcook. Transfer cookies to a wire rack to cool.


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